Crispy Roast Potatoes with a Mustard and Herb Yoghurt Dressing
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Crispy Roast Potatoes with a Mustard and Herb Yoghurt Dressing
Recipe by Michael Weldon
Serves: 4
Prep Time: 30 minutes
Cook Time: 35 minutes
Ingredients
1kg Red Royal Potatoes, cut into medium
Coles sea salt
Squeaky Gate olive oil
Mustard and Caper Yoghurt dressing
½ cup Jalna Greek yoghurt
1tbs Coles wholegrain mustard
1tbs English mustard
2tbs olive oil
2tbs Coles baby capers
½ bunch parsley, chopped
½ bunch dill. Chopped
2 spring onion, green parts sliced
Method
In a large pot of cold water add the potatoes and a large pinch of salt. Place on the heat and boil until the potatoes are soft. Drain and allow to steam in the sink until at room temperature. Shake the potatoes in the strainer to fluff the sides.
Pre heat an oven to 200 deg c.
Add the potatoes to an oven tray. Coat in olive oil and season in sea salt. Place into the oven and cook until golden brown all over.
In a mixing bowl mix the dressing ingredients together.
Once the potatoes are roasted combine with the dressing and mix.
To serve, spread some mixture at the button of a platter, top with roast potato.Top with extra herbs and capers.
